Easy Tiny Cheese Cakes

Four ingredients, twelve muffin cups, fifteen minutes in the oven. These mini cheesecakes are the kind of recipe you memorize after making them once, then pull out every December for cookie swaps and holiday trays.

The single vanilla wafer sitting at the bottom of each paper liner is doing the work of a full crumb crust without any of the mess. It bakes into the cheese filling, softening just enough to slice clean while still keeping a hint of vanilla crunch on the bottom.

Getting the cream cheese properly softened to room temperature is what separates smooth, professional little cakes from a lumpy batter. Cold cream cheese fights the sugar and eggs, leaving streaks no matter how long you beat it.

A red or green candied cherry on top, pressed in the moment they come out of the oven, sinks slightly into the soft surface and sets as the cheesecake cools. Festive, finished, no piping required.

Kitchen Tips

• Let the cream cheese sit out at least an hour before mixing, this is the single biggest factor in a smooth filling
• Beat the cream cheese and sugar before adding eggs, overbeating eggs incorporates air that cracks the tops
• Fill liners only two-thirds full, the filling puffs in the oven and deflates as it cools into a perfect dimple for the cherry
• Chill at least two hours before serving for the cleanest slice and best texture

Variations

• Swap vanilla wafers for gingersnaps or chocolate wafers for a different crust profile
• Top with a spoonful of cherry pie filling or fresh berries instead of candied cherries for a less-sweet finish
• Stir a teaspoon of lemon zest into the filling for a brighter, classic New York cheesecake note